That’s a lot of delicious in one little bowl! This soup is a perfect example of how I like to cook – think about tasty flavors and find a way to mush them all together. In this case, literally and the mushing was done with a food processor.
Tip for reluctant cooks: If all of your ingredients are yummy, it’s going to be difficult to make something that tastes bad. Trust your instincts! Have fun!
After making this soup, I realized I could have done a few things differently – namely, peeling the apples and sweet potatoes before baking them. I left the skins on and then squished out the insides once they were soft. (That sounds so violent, yikes!) The downside: some of the insides remained, and by peeling first I could have got a little more. The plus side: eating the baked apple and sweet potato skins with the remnants of the insides is DELICIOUS, and super-duper good for you (lots of fiber and nutrients!). Use whatever method works for you.
- 3/4 lb. sweet potatoes (about 5-7 small to medium sized potatoes)
- 6 apples (I used cortland apples),
- 3 shallots, rough chopped in small pieces
- 1 red bell pepper, rough chopped in small pieces
- 1 cup water
- 1 can light coconut milk
- 1 cup plain almond milk (or other nondairy milk, but almond is really creamy)
- 2 cups water (added later than the previously mentioned cup)
- 1 small pack saffron (0.2 grams)
- 2 inches fresh ginger, grated
- 1 teaspoon allspice
- salt to taste
Heat oven to 375 degrees. Cut sweet potatoes and apples in half lengthwise. Brush olive oil on flesh side, put flesh side down on a baking sheet.
*I only had room for 3 of the halved apples on my sheet. Since they are less dense than potatoes, the apples were done first. I removed the baked apples (the skin started to remove itself) while leaving the potatoes, then added the rest of the halved apples. When the second batch was done, so were the sweet potatoes. I swapped apples at about 20- minutes in, then put the tray back in for another 20 minutes.
Remove tray and allow apples and sweet potatoes to cool.
In a large soup pot, add 1 cup water and bring to a boil. Add red pepper and shallots. These veggies will cook in the water instead of sauteing in oil. When veggies have “sauteed” in the water and water has evaporated some, add the rest of the ingredients. When you can handle the apples and sweet potatoes, remove the skins or scoop out with a spoon and drop into the pot.
Saffron is a really unique spice, but it’s EXPENSIVE. However, it’s distinctive flavor make it something nice to go to once in a while. For $3.00, I only got this tiny amount, but it did impact the flavor of the soup. (You can, of course, omit it from the recipe if you don’t want to use it.)
Once everything has boiled in the pot for about 10 minutes, remove pot from heat and allow to cool. Ladle into the food processor in batches (or use an emulsion blender – next on my list of needed kitchen gadgets!).
Garnish with more allspice, or a cinnamon stick!
This is a sweet soup, but hearty and comforting for cool fall nights. It’s VERY low fat (the biggest source of fat coming from the coconut milk), and the red pepper and sweet potato make it extremely high in vitamin C – great if you feel a cold coming on.
Snuggle up and enjoy!